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Location
The Flintlock at Cheddleton
Reports to
Owner and General Manager
Responsible for
Lead a team of chefs to manage to day to day running of The Flintlock and Apres Restaurants
Purpose
The Head Ched is responsible for overseeing the kitchen's daily operations. You will lead a team of chefs, cooks, and kitchen staff, ensuring high standards of food quality, safety, and cleanliness. The role includes maintaining high quality 3 AA Rosette standard product, full supplier and inventory management, and fostering a positive and efficient working environment.
Key Duties, Responsibilities & Accountabilities
Key Responsibilities:
- Kitchen Leadership: Lead, train, and manage the kitchen team to ensure consistently smooth and efficient operations.
- Menu Creation & Innovation: Develop, plan, and design new menus while maintaining consistency and high culinary standards. Adjust the menu seasonally or based on customer feedback overseen by Thom as the owner.
- Food Preparation & Quality Control: Oversee food preparation and presentation, ensuring all dishes meet the restaurant's high standards.
- Inventory Management: Manage kitchen inventory, order supplies, and ensure cost control to maximize profitability.
- Staff Training & Development: Recruit, train, and develop kitchen staff. Ensure proper kitchen hygiene and safety protocols are followed.
- Health & Safety Compliance: Enforce proper food safety and hygiene procedures, including maintaining a clean kitchen environment and adhering to enforced food safety codes.
- Budget Management: Oversee kitchen budget, including food costs and staff wages. Manage wastage and maintain cost-effective practices.
- Customer Satisfaction: Ensure the food and service quality meet customer expectations. Address any concerns or feedback related to food quality.
- Collaboration: Work closely with front-of-house staff to ensure smooth service, special orders, or dietary needs are met.
Qualifications & Skills:
- Proven Experience: Minimum of 3 years in a senior kitchen role, with at least 1 year as a Head Chef or in a leadership capacity.
- Culinary Degree/Certification: Formal culinary training or equivalent practical experience.
- Leadership Skills: Strong leadership, communication, and team-building skills.
- Creativity: Ability to create innovative and exciting dishes that align with the restaurant's concept and Thoms approval and approach to menu design.
- Time Management: Ability to work under pressure, multi-task, and meet deadlines in a fast-paced environment.
- Attention to Detail: High standard of food quality, taste, and presentation.
- Physical Stamina: Ability to stand for long periods and lift heavy items as necessary.
Work Environment:
- Schedule: Flexible work hours, including weekends, evenings, and holidays.
- Work Conditions: Fast-paced kitchen environment with a team-oriented atmosphere.
Benefits:
- Very Competitive salary and tips.
- Private health benefits as part of package.
- Christmas and Christmas Day enforced break.
- Summer enforced break.
- 4 Day week.
- Shifts spread between Tuesday Sunday.
- Regular weekend days off.
- 5 weeks paid holiday.
